1. Prepare the above ingredients and you can start
2. Add soy sauce and sugar to the egg
3. Whip evenly with eggs
4.
Use a filter to filter 1-2 times.
Many friends have also asked how to spread a beautiful egg crust. To make a thick egg bake or beautiful egg crust, filtration is an indispensable step inside, which will make your egg crust delicate and non-bubble. .
So, don’t be lazy~~
5. Now we turn on a small fire, drip a little oil in the pot, and wipe off the excess oil with kitchen paper. Only a thin layer is enough, and there should be no dripping oil on it, (knocking on the blackboard This is very important. When the pot is warm, you can touch the edge of the pot with your hands. You can touch the pot and the temperature will not make your hand pull away quickly (I have used my best language to describe it) The temperature of the pot is up, I think you will understand if you are smart)
6. Warm up the pot, now start to pour one-third of the egg mixture, quickly turn the pot surface to spread the egg mixture evenly on the entire surface of the pot, let the egg mixture slowly solidify as shown in the picture, you can see the first layer at this time The egg liquid is already very smooth. . . Haha, this is of course due to your lack of laziness to filter the egg liquid.
7. When the surface of the egg liquid has solidified, use a spatula to lift the egg skin and roll it up slowly from bottom to top
8. After the first layer is rolled, use a spatula to turn it around and heat it evenly
9. Then push it under the pot
10. Start to pour the second egg liquid, you can still see that the egg liquid is as delicate and smooth as a baby, without foaming. Here, the egg liquid should be seamlessly connected to the rolled up seam.
11. If you continue to roll up, you must have enough patience if you want to make a thick egg-yaki that is seamlessly connected, so young people, don't rush, take your time. . .
12. Repeat the above procedure and do it again, until all the egg liquid is poured
13.
After pouring all the egg rolls, pick up the pan and let the egg rolls roll several times in the pan.
Remember, use a small fire to operate the whole process. Now we can turn off the fire and do the next step
14. Cut a piece of plastic wrap and place it on the cutting board, and put 5 bamboo sticks. The distance between the bamboo sticks should be the same, so that the size of the pattern will be the same after waiting.
15. Now put the prepared thick egg burnt on the right side of the cutting board, leaving a little plastic wrap
16. Wrap the thick egg bake with plastic wrap. Continue to roll to the left without fear
17. Roll over the bamboo stick and continue to roll to the left until the roll is finished.
18. Look, this is how the bamboo sticks are wrapped and all rolled up
19. Look sideways to see if the distance between the bamboo sticks and the bamboo sticks is the same. If they are not the same, you need to adjust this time.
20. After adjusting the distance between the bamboo skewers, use a rubber band to fix the two sides to fix the shape. At this time, you can put it for more than 20 minutes, or directly put it in the refrigerator to keep it fresh, and you can start cutting it the next day. When you like to eat hot, microwave it.
21. After setting the shape, untie the rubber band and plastic wrap and start to cut into sections. Cut evenly into small and large pieces you like.
22.
Sakura-like thick egg-yaki is ready~~
Do you think it is very beautiful and greasy! !
23.
Putting okra for decoration is also beautiful~~
Tomorrow weekend, give yourself one~~
Tips:Low fire and less oil is a very important point to note when making thick egg bake~
